Cherry Cheesecake with Ganache
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|18||regular oreo double stuf cookies|
|1/4 c||butter, melted|
|4 - 8 oz. pkg||cream cheese, room temperature|
|1 1/2 c||sugar|
|1/2 c||heavy whipping cream|
|2 tsp||pure almond extract|
|1 - 16 oz. pkg||dark sweet cherries, frozen, thawed, rinsed & drained|
|1/2 c||dark chocolate chips|
|1/4 c||heavy whipping cream|
|3 Tbsp||corn syrup, dark|
Preheat oven to 325 degrees F.
Wrap outside bottom & sides of a 10" springform pan with foil. Spray inside with cooking spray.
In food processor, finely chop cookies; add melted butter & mix thouroughly. Press cookie mixture in bottom of pan. Bake 8 - 10 minutes or until set. Cool crust 10 minutes.
Reduce oven temperature to 300 degrees F.
In a stand mixer, beat cream cheese & sugar with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Beat in 1/2 C cream & extract. Pour 1/2 cream cheese mixture over cooled crust. Top with cherries. Top with remaining cream cheese mixture, covering the cherries.
Place pan in roasting pan, fill with hot water to about 1/2 up springform pan. Bake for 1 1/2 hours or until edge of cheesecake is set 2" from edge of pan but center still jiggles slightly. Turn off oven; open oven door 4". Leave cheesecake in oven 30 minutes. Run metal spatula around edge of pan. Cool on cooling rack 30 minutes. Refrigerate overnight.
In a microwavable bowl, microwave ganache ingredients on HIGH 45 seconds, stir. Microwave again another 45 seconds; stir until smooth. Spread over cheesecake. Chill 30 minutes. Run metal spatula around edge of pan; remove side of pan. Store covered in refrigerator.